The food world is finally catching on to what Steve Gold has been saying for years. Horseradish is a superfood.
In addition to its incredible earthy and sweet flavor, horseradish is full of health benefits ranging from cancer prevention (horseradish has ten times more cancer-fighting compounds than broccoli!), to respiratory and headache relief. Horseradish has been used for medicinal purposes for years, yet the research on horseradish has become more established and well-known in recent years, while the Gold family has been touting the benefits of horseradish since 1932.
Horseradish is creeping up in produce sections throughout the USA, as the demand for horseradish is increasing and will continue to increase in the coming years.
Steve Gold’s grandparents started the horseradish business during the depression as a way to make some money in hard times. Everything was done at home, including the paste/glue used to stick the labels onto the bottles. Gold’s has remained a family business, in fact, probably one of the only businesses that is now going into the fourth generation, and is still producing the same recipe as the original. They are producing substantially more than their grandparents had in the 1930’s and have the advantage of 21st century machinery, yet their success lies in maintaining the high-quality standards and using farm-fresh, high-quality ingredients.
On a visit to the factory, I witnessed first-hand why Gold’s is so successful and what they do and why we use their products in our test kitchens. The factory is spotless; the entire tour has a fresh and clean feel. While waiting for Steve, I noticed an impressive amount of articles and awards hanging at the entrance of the factory. I was curious which one Steve valued the most and so I asked him what his greatest award and accomplishment was. Steve responded, “Getting letters from customers that say they enjoyed our products.” This highlights why they are successful. At the end of the day, Steve’s utmost concern is the customer’s satisfaction.
The greatest challenge is figuring out the right balance when sending out the products. The horseradish is a perishable item and has no preservatives. This makes it a fresh and high-quality product. But the downside is that if left on the shelf for too long, it can go bad and that is Steve’s worst nightmare. In fact, Gold’s uses glass containers versus plastic to ensure a fresher, better-tasting product. This is what inspired Gold’s to branch out into shelf-stable condiments and sauces such as a variety of mustards, cocktail sauce, borscht and the most awesome barbecue sauce. All the recipes are tested and retested until perfected at the Gold’s factory. In fact, Gold’s is now in the process of developing a teriyaki sauce. The challenge lies in creating a teriyaki sauce with all kosher for Passover ingredients.
Steve took us (myself and Jamie, and Chana Blumes, the photographer) on a tour of the factory floor and it was a truly fascinating tour. Pallets of horseradish and beets line the warehouse. Special machines clean the horseradish and beets and there are red floods of water on the warehouse floor. There is a special room in which the horseradish and beets are ground up. Anyone working in the ‘horseradish room’ is given a gas mask (the same one given to Israelis during wartime) for protection against the strong fumes of the horseradish. Chana courageously went into the room, sans gas mask, to shoot the horseradish and came out in tears.
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As we were witnessing the beet horseradish being bottled, we noticed Melissa, Steve’s daughter standing on the line, placing jars in boxes. “One of the workers needed a break, so Melissa is taking his place,” explained Steve. Talk about work ethic! Steve told us how Melissa works from 5 a.m. until closing, and that everyone who works at Gold’s is ready to do whatever it takes to make it a success. This also got us talking about the workers and it was so inspiring to hear their attitude towards their workers. Workers are given health benefits, sick days and there is a general attitude of care and empathy for their employees.
On our tour, we met the mashgiach, the kashrut supervisor, who gushed about the cleanliness of the Gold’s factory. “The pipes are cleaned every night and the attention to detail makes my job really easy,” says the mashgiach. “We once had to throw out thousands of dollars worth of products due to kashrut concerns, and the Golds did it all with grace and complete honesty.” High-quality products, good work ethic and a respect for customers and workers are what make this company so unique.
Steve Gold’s top uses for horseradish:
- Scrambled eggs
- Tuna salad
- A tablespoon in chicken soup
- Salad dressings
- Mashed potatoes
What would you use horseradish for? Let us know in the comments below.
I love horseradish mashed potatoes. I add it to mayo to kick up the taste for baked salmon.
I would use it in horseradish sauce to have with an appetizer.
mixed with peanut butter, mayonaise and honey on boneless breast of chicken May not seem good when you look at the ingredients, but yummy!!
I like to make a relish of horseradish and cranberry to serve with poultry.
gret on gefilte fish or a roast
great on gefilte fish or a roat
great on gefilte fish or a roast
On cornbeef! Yum!
Mix it with a little mayo and lemon juice and it’s a great dip or spread for roast beef. The best!
on salads
A spoonful of horseradish added to mustard, ketchup, or mayo and used as a sandwich spread adds zest to any sandwich.
On roast beef.
My daughter has made a delicious chicken recipe with horseradish.
My daughter has made a delicious chicken recipe with beet horseradish.
i love the duck sauce!
Gefilte Fish, of course!
Fish or salad
so great
I would first and foremost use horseradish to such ear on my Granny Smith apple wedges for me and my niece. I would add it to potatoes, lasagna, ravioli and would even try to incorporate it into my home-made gluten free pastas. Horseradish is and excellent addition alone to top a salmon filet, a beef fillet, or to mix in to my wonderful ginger teriyaki sauce that I marinate shark, swordfish or Ahi tuna steaks before grilling them. Adding horseradish to A1sauce and Panko bread crumbs mis that is use to coat compleatly chicken or turkey breast, even occasionally a steak, is a delicious start to a meal. I use horseradish paste instead of wasabi for my sushi nights too! Now, if I could only incorporate it into desserts…chocolate cake, here I come!
i would use it on a good piece of prime rib. Makes it really yummy
I put it with fish and on a roast beef sandwich
I would put it on gefilte fish, I put more horseradish than fish.
I love using horseradish for lamb dishes, fish, and sometimes instead of pickled ginger for cucumber sushi rolls.
on sushi
sushi
I love horseradish on baked potatoes, on prime rib, in deviled eggs
I put in on roast beef. I put it in sour cream to make a tasty dip.
I had a jar of horseradish for Pesach and love it. This was the one with only vinegar in it.
I always make my Fried Fish with a side of Golds White Hot Horseradish and Ketchup mixed together, (Seafood Sauce) home made.
meatloaf :).
each individual seder plate (that would be 19 of them) had a mound of freshly grated horseradish on it and each table had a bowl of both Gold’s red and Gold’s white horseradish
Gefilte fish but also meat, especially corned beef.
Horseradish is a staple at our house! We like to put it in hummus.
each individual seder plate had a mound of horseradish freshly grated, and each table had a dish of gold’s white and gold’s red
We use it every Shabbos for cocktail sauce.
Hebrew National Hot Dogs of course! Yummmmmm!!!!! 😛
fish, mostly
In a sweet and sour sauce made for dipping egg rolls in.
The old standard, gefilte fish
We use ours on shabbos salmon YUM!!
My family uses horseradish on be filet fish and carp, however my father uses horseradish on just about everything. He eats it with his meat and chicken as well because he likes the taste and the spicyness!
We use horseradish every Shabbos on fish, mixed with mayo for dips, and as a kick to dressings
Yay, love horseradish, use it as a key ingredient in my favorite salad dressing!
I would use it to make Horseradish Whipped Cream
icing Gefilte Fish Cupcakes
On some Roast Beef.
We usually use horseradish on fish, however my father uses horseradish on everything! He loves the taste and eats very spicy foods!
prime rib-rare 🙂
tilapia
Gefilte fish, usually 🙂
the old tried and true gefilte fish. my family can’t eat it without the true horseradish